Chocolate Dipped Pistachio Shortbread Recipe Recipe For Stuffed

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CHOCOLATE-DIPPED PISTACHIO SHORTBREAD



Chocolate-Dipped Pistachio Shortbread image

Add Chocolate-Dipped Pistachio Shortbread to your dessert array at your next get together. How do you tell when guests have spotted Chocolate-Dipped Pistachio Shortbread? Listen for cries of "How pretty!" followed by satisfied crunching.

Provided by My Food and Family

Categories     Nuts

Time 1h10m

Yield 16 servings, 3 cookies each

Number Of Ingredients 8

1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1/3 cup sugar
1 tsp. vanilla
2/3 cup shelled pistachios, coarsely chopped, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325ºF.
  • Combine flour, baking powder and salt. Beat butter, sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour mixture, beating well after each addition. Add 1/3 cup nuts; mix well.
  • Press dough into 12x8-inch rectangle on parchment-covered baking sheet. Cut dough into 8 lengthwise strips, then cut each strip crosswise into 6 pieces. (Do not separate dough pieces.)
  • Bake 18 to 20 min. or until cookies are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely. Break apart into 48 cookies.
  • Cover additional baking sheet with parchment. Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on prepared baking sheet. Sprinkle with remaining nuts. Let stand until chocolate is firm.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE DIPPED PISTACHIO SHORTBREAD RECIPE



Chocolate Dipped Pistachio Shortbread Recipe image

How To Make Chocolate Dipped Pistachio Shortbread ? It's a taste you'il regret not eating until today.Pistachio and chocolate taste unique. More recipes

Provided by Daisy

Categories     Appetizer

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, room temperature
1/4 cup sugar
1 box (3.4 oz) instant pistachio pudding mix
1/2 teaspoon salt
1/2 teaspoon vanilla
8.2 ounces flour
10 ounces bittersweet chocolate
1 tablespoon shortening
1/2 cup pistachios, chopped finely

Steps:

  • Preheat the oven to 350 ˚F and grease a 9×13" pan with shortening. Cut a sheet of parchment paper to fit the bottom of the pan and grease that as well.
  • Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy. Add in the pudding, salt, and vanilla. Mix until well combined and scrape the bowl as needed.
  • Add the flour and mix on low until just combined.
  • Press the mixture as evenly as possible in the prepared pan. If your hands get warm and sticky (mine always do), wet them with cold water and dry.
  • Bake for 35-45 minutes until the edges just begin to brown. Remove from the oven and immediately use a bench scraper or knife to cut the shortbread into pieces.
  • Let cool completely in the pan.
  • Melt the chocolate and shortening in the bowl of a double boiler until smooth. Chop the pistachios while the chocolate is melting.
  • Dip a third of each cookie in the chocolate and then press into the chopped pistachios. Let dry on a cooling rack with parchment paper underneath to catch drips.
  • Allow the chocolate to harden before packaging.

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

PISTACHIO SHORTBREAD



Pistachio Shortbread image

Provided by Melissa Clark

Categories     Food Processor     Nut     Dessert     Bake     Freeze/Chill     Pistachio     Vanilla     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 7

1 1/2 cups all purpose flour
1/2 cup plus 2 tablespoons powdered sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup natural unsalted pistachios, lightly toasted, chopped
1 large egg yolk
3/4 teaspoon vanilla extract

Steps:

  • Mix flour, powdered sugar, and salt in processor. Add butter, pistachios, egg yolk, and vanilla. Using on/off turns, mix until moist ball forms. Transfer dough to work surface. Divide dough in half. Form each dough half into 8 x 1 1/4-inch log (if dough is too soft, chill until firm, about 30 minutes). Wrap logs in plastic; refrigerate until firm, about 4 hours. DO AHEAD Can be made 5 days ahead; keep chilled.
  • Preheat oven to 325°F. Slice logs into 1/4-inch-thick rounds, rolling log after every few slices to retain round shape. Place rounds on ungreased baking sheets, spacing 1 inch apart. Bake shortbread until barely golden, about 18 minutes. Cool shortbread on baking sheets. DO AHEAD Shortbread can be made up to 4 days ahead. Store shortbread in airtight container at room temperature.

CHOCOLATE-DIPPED SHORTBREAD



Chocolate-Dipped Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 dozen cookies

Number Of Ingredients 6

2 sticks (1/2 pound) unsalted butter, at room temperature
2/3 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour
8 ounces high-quality semisweet chocolate, finely chopped

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 325°F. Line 2 large cookie sheets with parchment paper.
  • In electric mixer, beat butter, sugar, vanilla, and salt at medium speed just until smooth. Add flour and mix at low speed until combined. Divide dough in half and shape into 2 disks.
  • On lightly floured work surface, roll out 1 piece dough to 1/4-inch-thick rectangle. Using fluted pastry wheel or large knife, cut into 2- by 1-inch rectangles. Transfer cookies to baking sheets, spacing 1 1/2 inches apart. Repeat with remaining dough.
  • Prick each cookie several times with tines of fork, then chill 10 minutes. Bake until edges are golden, about 15 minutes. Cool on pans 5 minutes, then transfer to racks and cool completely.
  • To decorate: Line baking sheet with clean parchment or wax paper. In medium heatproof bowl set over saucepan of simmering water, melt half chocolate. Add remaining chocolate, remove bowl from heat, and stir occasionally until smooth. Pour into small bowl.
  • Dip each cookie halfway into chocolate, let excess drip off, and place on baking sheet. Let stand until chocolate is set, about 1 hour. Store in airtight container at room temperature. (Do not refrigerate.)

WHITE CHOCOLATE PISTACHIO SHORTBREAD COOKIES



White Chocolate Pistachio Shortbread Cookies image

Buttery shortbread cookies with a thin layer of white chocolate and a sprinkle of pistachios.

Provided by Julie

Time 35m

Number Of Ingredients 6

1 cup (2 sticks) salted butter
1/2 cup powdered sugar
2 cups all purpose flour
1/4 teaspoon butter flavoring (optional)
1 cup white chocolate melting wafers
1/4 cup chopped pistachios

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter and sugar together with an electric mixer on medium speed, and then add butter extract. Gradually add flour on low speed until just combined.
  • Roll out dough on a well floured surface to 1/4 inch thick.
  • Cut out circles of dough and place on a Silpat lined baking sheet.
  • Bake for 12-15 minutes, watching for the edges of the cookies to start to brown.
  • Cool cookies on a cooking rack.
  • Melt wafters according to directions on the package.
  • Spoon about 1 teaspoon of melted white chocolate onto the top of each cookie spreading it to the edge.
  • Sprinkle chopped pistachios while the white chocolate is still melty. Allow the white chocolate to set at room temperature before stacking cookies to store.

Nutrition Facts : ServingSize 1 Cookie, Calories 214 calories, Sugar 8.7g, Sodium 97mg, Fat 14g, SaturatedFat 8.4g, UnsaturatedFat 4.8g, TransFat 0.4g, Carbohydrate 20g, Fiber 0.6g, Protein 2.5g, Cholesterol 29mg

CHOCOLATE PISTACHIO SHORTBREAD



Chocolate Pistachio Shortbread image

This chocolate pistachio shortbread recipe is the perfect combo of sweet and salty in a crunchy cookie! Melty, rich dark chocolate comes together with roasted, salted pistachios to make a delicious crunchy cookie!

Provided by How Sweet Eats

Categories     Dessert

Time 32m

Number Of Ingredients 8

1 cup unsalted butter
½ cup loosely packed brown sugar
¼ cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
5 ounces high-quality dark chocolate, (chopped)
1/3 cup roasted, salted pistachios, (chopped)
flaked sea salt, (for sprinkling)

Steps:

  • First step, brown the butter! This isn't a necessary step and it does add extra time, but it makes the cookies so super delicious and flavorful! To brown the butter, add the butter to a large skillet over medium heat. Let it melt and start to bubble. You want it to bubble (and you can occasionally whisk it) until you start to see brown bits on the bottom of the pan. Whisk it well then remove it from the heat. Pour the butter in a bowl and place it in the fridge to get cold. Ideally, you can do this the night before! It will need anywhere from an hour to 3 to 4 to fully harden.
  • To make the cookies, add the cold butter to a stand mixer and beat on medium speed. Beat in the brown sugar and granulated sugar and beat on medium speed until combined, about 3 to 4 minutes. Beat in the vanilla extract until combined.
  • Beat in the flour until it is just combined. Beat in the dark chocolate and chopped pistachios.
  • Remove the dough from the bowl and separate it into two pieces. Roll each piece in a log that is about 2 inches thick. Wrap it tightly in plastic wrap and refrigerate for at least two hours.
  • Preheat the oven to 350 degrees F.
  • After two hours, unroll the log and slice it into ½-inch slices. Slice down gently and if the nuts and chunks break the dough apart, you can push the pieces back together. You want rounds on the baking sheet about 2 inches apart.
  • Bake the cookies for 10 to 12 minutes, until they are slightly golden. Remove and sprinkle with a pinch of flaked salt. Let cool completely then serve!

SECRETLY SPICY PISTACHIO AND CHOCOLATE DIPPED SHORTBREAD COOKIES



Secretly Spicy Pistachio and Chocolate Dipped Shortbread Cookies image

Slightly sweet, slightly spicy, these little cookies are perfect for any time of day.

Provided by Lindsay Moe

Categories     Dessert

Time 40m

Number Of Ingredients 6

1 cup salted butter ((2 sticks))
1/2 cup Dixie Crystals powdered sugar
2 cups unbleached all purpose flour
6 ounces bittersweet chocolate ((at least 60% cacao))
3/4 cup shelled roasted, salted pistachios
1/4 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar. Once light and fluffy, add the flour. Mix until a soft dough forms, then turn out onto a lightly floured surface. Roll the dough out to 1/4 inch thickness, then use a cookie cutter to cut into rounds. Using a sharp, clean knife, slice each circle in half. Place cookies on the prepared baking sheet and bake 16-17 minutes or until the edges just begin to brown. Allow the cookies to cool on the pan for two minutes before removing to a wire rack to cool completely.
  • While the cookies are cooling, melt the chocolate over a double boiler. Meanwhile, finely chop pistachios or place them in a food processor and pulse until finely ground (but not powdery). Transfer the nuts to a bowl and mix in cayenne pepper.
  • Dip cooled cookies a little over halfway in chocolate, allowing any excess to drip off. Then dip the top side of the chocolate cookie into the nuts. Place cookies on parchment paper to allow the chocolate to set.

Nutrition Facts : Calories 267 kcal, Carbohydrate 22 g, Protein 3 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 102 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD



Chocolate-Dipped Brown Sugar Shortbread image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 30 to 36 cookies

Number Of Ingredients 8

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup milk chocolate morsels, such as Hershey's (6 ounces)
6 tablespoons (3/4 stick) unsalted butter
1/2 cup toasted pecans, minced and lightly salted

Steps:

  • Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
  • Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
  • Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
  • For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
  • Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

SHORTBREAD COOKIES



Shortbread Cookies image

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

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